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FEATURE RECIPE
Grappa panna cotta
The grappa apples are also delicious simply served with vanilla ice-cream and biscotti. You will need to begin this recipe a day ahead.
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Serves
6
Cooking Time
Prep 20 mins, cook 1 hour (plus standing)
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300 ml
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each of double and pouring cream
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110 gm
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(½ cup) caster sugar
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Rind of
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1 lemon, removed with a peeler
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60 ml
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(¼ cup) grappa
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2½
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leaves of gelatine (titanium strength), softened in cold water
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| Grappa apples |
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2
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pink lady apples, cored and cut into thin wedges
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1
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lemon, juice only
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165 gm
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(¾ cup) caster sugar
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½
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lemon, zested rind only
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12
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cloves
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125 ml
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(½ cup) grappa
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1
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Heat creams, caster sugar, lemon rind and half the grappa and stir over low heat until combined (4-5 minutes). Increase heat to medium and cook gently until mixture comes to the boil (4-5 minutes). Squeeze excess water from gelatine, add to cream mixture and stir to dissolve, remove from heat and cool to blood temperature. Strain, add remaining grappa, stir and pour into six ½-cup-capacity dariole moulds rinsed with water. Refrigerate overnight or until set.
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2
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For grappa apples, combine apples and lemon juice in a bowl and set aside. Heat sugar, lemon rind, cloves and ¾ cup water in a saucepan and bring to the boil over medium heat, reduce heat to low and simmer gently until reduced to ¾ cup (8-10 minutes). Drain apples, reserving liquid, add apples and half the grappa to sugar syrup, return to the boil over medium-high heat, then simmer very gently over low heat, stirring occasionally, until apples are tender and translucent (35-40 minutes), add reserved lemon juice and remaining grappa and cook until syrupy (8-10 minutes). Cool to room temperature.
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3
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To serve, briefly dip panna cotta moulds into boiling water and invert onto serving plates. Serve with grappa apples to the side, drizzled with extra syrup.
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RECIPE Gourmet Food Team
PHOTOGRAPHY William Meppem
STYLING Megan Morton
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